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Print this Recipe    Squash 11

Bourbon Butternut Squash Soup

3 Tbsp. butter
1 medium onion, diced
6 cups butternut squash, diced, peeled and deseeded
2 Tbsp. fresh ginger, minced
2 Tbsp. fresh garlic, minced
1/4 cup bourbon
5 cups chicken stock or canned chicken broth
2 cups heavy cream
1/2 cup honey
2 tsp. cinnamon
2 tsp. nutmeg
Salt and pepper to taste

Place butter in 4-quart saucepan and saute onions over medium heat
until onions turn opaque. Add squash, ginger, garlic and saute an
additional 2 minutes. Add bourbon and ignite with a lighter until
alcohol has burned off. Add chicken stock and simmer for 20 minutes.
Add all other ingredients and simmer for 5 or more minutes. Blend
all ingredients in saucepan with a handheld burr mixer or blender
until all of the soup has been pureed very fine, then add salt and
pepper to taste.

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